Età
10Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
manna sourdough
dal 2014
I started an organic sourdough bakery.
Caratteristiche
Earthy, dough consistency, brown and full of CO2 wholes.
Sapore e aroma
Ricetta
Ingredienti di partenza
- _none Wholemeal Wheat Flour
Ingredienti per il rinfresco
- 70g 80 gram whole wheat flour
- _none Wholemeal Wheat Flour
1
From starter till sourdough goes in one step (mostly during nighttime). I count how much sourdough I will need (about 1/3 of the flour). For one bread I need 150 gram sourdough, so I take about 80 gram whole wheat flout, 70 gram water and a bit - about a tablespoon - starter.
70g 80 gram whole wheat flour
2
Lately I work according to the Yohan Ferrant method, which is: use just 0,5 % sourdough; let the dough rest for 15-20 hours; than form it; let rest for another 60-120 minutes, than bake the bread.
_none Wholemeal Wheat Flour
Metodo di lavorazione
1
I made the starter from whole wheat flour and water, dough consistency. Stir day 2,3. Add some flour and water on day 4,5,6,7 a.s.o. till the starter smells fresh sour and till it has produced a lot of CO2 on the two former days.
_none Wholemeal Wheat Flour
Result
Noni Nawruzi or walnutbread
The breads here below are mullberry/walnut/sourdough breads, made with 0,5% sourdough, see on www.wiebaktmee.nl
Commenti
Dankjewel Ineke!!!